Lemon Poke Cake: A Refreshing and Tangy Delight

This Lemon Poke Cake is a zesty, vibrant dessert perfect for any occasion, offering a delightful balance of sweetness and citrusy goodness. With a fluffy lemon cake base soaked in a tangy lemon cream filling, and topped with Chantilly cream, it’s a luscious treat that will have everyone reaching for seconds. It’s a simple yet impressive dessert, especially with its beautiful presentation of lemon wedges or zest on top.

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The combination of the light, airy cake, the creamy lemon filling, and the smooth Chantilly cream topping creates a refreshing and indulgent experience with each bite. Best of all, it’s easy to make using store-bought cake mix, allowing you to focus on adding the homemade touch of lemony freshness.

The Perfect Balance of Creamy and Zesty

The lemon filling provides a creamy yet tangy element that seeps into the cake through the poked holes, ensuring every slice is moist and bursting with flavor. The Chantilly cream adds a touch of smooth, sweet creaminess to complement the tartness of the lemon.

Cooking Tips Ensure the filling spreads evenly: Tilt the pan back and forth to help the filling spread into all the holes for maximum flavor absorption. Fresh lemon zest garnish: Garnishing with fresh lemon zest adds a burst of color and enhances the citrus flavor. Make-ahead friendly: Prepare the cake the night before and refrigerate for a deeper flavor as the filling sets in.

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Lemon Poke Cake Recipe

Ingredients

• 1 box (15.25 oz) lemon cake mix (and all the ingredients listed on the box)

For the Lemon Cream Filling:

• 1 can (14 oz) condensed milk
• ¾ cup heavy cream
• 6 tablespoons freshly squeezed lemon juice
• Zest of one lemon

For the Topping:

• Chantilly cream
• Lemon wedges or more zest for garnish

Instructions

1. Bake the cake: Prepare and bake the lemon cake according to the package directions in a 9x13-inch baking pan. Let it cool slightly for about 10 minutes.
2. Prepare the lemon filling: In a saucepan, combine the condensed milk, heavy cream, lemon juice, and lemon zest. Heat over medium heat, stirring continuously, until the mixture thickens and becomes creamy (about 5-7 minutes).
3. Poke the cake: With the handle of a wooden spoon, poke several holes all over the surface of the cake. Ensure the holes are deep enough to allow the filling to penetrate.
4. Pour the filling: Pour the hot lemon cream filling over the cake, spreading it evenly and ensuring it fills all the holes. Tilt the pan slightly if needed to help the filling spread. Refrigerate for one hour or overnight to allow the cake to absorb the filling fully.
5. Top with Chantilly cream: After the cake has chilled, spread an even layer of Chantilly cream over the top of the cake.
6. Garnish and serve: Before serving, garnish with lemon wedges or additional lemon zest for a decorative and flavorful touch. Refrigerate for at least another hour to set before serving.

This Lemon Poke Cake is perfect for summer gatherings, family dinners, or any occasion where you want to serve something light, refreshing, and irresistibly delicious!